Steamed cod fillet with saffron sauce on fennel vegetables
very easy
35 mins
35 mins
Ingredients
- 200 g Carrots
- 100 g Leeks (leek)
- 200 g Fennel
- 200 g Celery
- 1 Garlic clove
- 600 g Cod fillet
- 4 TABLESPOONS Olive oil
- 1 TEASPOON Sugar
- 1 TEASPOON Curry Powder
- 1 can(s) (0,1 g) Saffron threads
- 1 TABLESPOON Flour
- 100 ml dry white wine
- 400 ml Fish stock
- 100 g Whipped cream
- 2 Bay leaves
- 7-10 Tbsp Salt
- 250 g Long grain rice
- 1-2 TABLESPOONS Lemon juice
- 2 stem(s) Dill
- 7-10 Tbsp Lemon wedges
Directions
- 1
Peel and clean the carrots. Clean and wash the leek. Clean, wash and quarter the fennel and cut out the stalk. Celery clean and wash. Cut vegetables into fine strips of about 4 cm. Peel garlic and cut into thin slices.
- 2
Rinse fish in cold water, dab dry and cut into 4 equal pieces.
- 3
Heat the oil in a large frying pan. Steam vegetables with garlic, sugar, curry and saffron for about 3 minutes at low heat. Dust with flour and sauté for about 1 minute while stirring. Add wine, stock and cream, add bay leaf and bring to the boil.
- 4
Season with salt. Salt the fish and put it in the sauce. Cover and simmer at low heat for 8-10 minutes.
- 5
Meanwhile, cook the rice in boiling salted water according to the instructions on the packet. Season sauce with salt and lemon juice. Wash the dill, shake dry and chop coarsely except for a little to garnish. Arrange vegetables, sauce and fish on plates.
- 6
Garnish with about half of the dill and possibly with lemon wedges. Stir the rest of the dill into the rice and add to the rice.
Nutrition Facts
560 kcal
60 g
19 g
36 g
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